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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (about 4 pounds, cut into 8 pieces)
- ground white pepper
- canola oil (for frying)
- 4 large eggs
- 1/2 cup evaporated milk
- 1/2 Tbsp. worcestershire sauce
- 2 cups all-purpose flour
- 1/2 cup fresh parsley (chopped)
- 1/4 cup minced garlic
- dill pickle (Ruffled, slices)
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Directions
- Season the chicken liberally with salt and white pepper, place in a resealable plastic bag and refrigerate overnight.
- Prepare a deep-fryer or fill a large pot (at least 8-quart) halfway with oil and heat to 350 degrees F. In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In a separate bowl, season the flour with salt to taste. Dip the chicken in the egg wash, then coat in the seasoned flour, shaking off the excess. Working in batches, fry the chicken until golden and crisp, 11 to 12 minutes for the wings and drumsticks, 14 to 16 minutes for the thighs and 18 to 20 minutes for the breasts.
- To serve, garnish with the chopped parsley, minced garlic and pickles.
NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol465mg155% |
Sodium780mg33% |
Potassium1240mg35% |
Protein92g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A25% |
Vitamin C25% |
Calcium20% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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